Hi there,
I’m a new owner of an F1 PH134 (509 °C version) and have already baked some great Neapolitan pizzas on a Saputo Biscotto stone (picture). This weekend I’d like to try a New York–style pizza.
For that, I plan to use the standard stone that came with the oven instead of the Saputo. I’m following the NY-style dough recipe from Tony Gemignani’s The Pizza Bible.
What top and bottom heat settings would you recommend, and roughly how long should the pizza bake?
I have guests coming on Friday and unfortunately don’t have much time to experiment before then.
Thanks in advance!
by Fair_Jury664
6 Comments
I can’t help you, but mah gahd that pizza looks amazing!!
Idk about your oven, but 650 is the sweet spot for me. I like to use 20% Caputo 00 if cooking that hot and do not use oil or sugar.
For NY style most commercial places run at around 330 C.
It depends what bake time you want. I’ve never used this particular oven but VERY generally NY style pies are baked at a master temp of 550 for 10-12 minutes to 620 for 6-7 minutes. Dunno how the top and bottom settings on the Effe work, on like a big professional electric oven I’d start top 70% and bottom 20%
I feel like I should add that 00 flour is all I can get my hands on here in Germany. I heard that caputo produces a special flour suitable for NY style pizza. But that one is nowhere to be found in Europe. So 00 with 14% protein is what I got.
Nice looking pie! But the picture makes me squirm because it looks like it is going to fall off the edge of the table!